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Directions

In a small bowl, mix onion, mustard, and balsamic vinegar together. Slowly whisk in grapeseed oil until completely emulsified. Season with salt and pepper to taste, then set aside.
Using a mandolin or vegetable peeler, shave carrot, cucumbers and fennel into long, thin ribbons.
In a large bowl, mix carrots, cucumber and fennel with 1/3 of the dressing. Let sit for 10 minutes, then mix in remaining ingredients.